Cooler temperatures have me thinking warm and cozy thoughts, and what’s warmer and cozier than soup? But, not just any soup! As smooth as velvet, a little spicy, and filled with healthy vegetables, homemade Easy Creamy Southern Sweet Potato Soup is about as warm and cozy as you can get, and topped with candied pecans, it’s 100% delicious!
My husband loves sweet potatoes in any form, so I am always looking for simple sweet potato recipes. Not only is Easy Southern Creamy Sweet Potato Soup simple, but it is also a healthy, filling, one-pot meal that’s perfect for lunch or a casual weeknight dinner. Sweet potato soup would also be a perfect first course for a Thanksgiving or holiday dinner.
Where did sweet potato soup originate?
It’s funny, I always thought sweet potatoes were a truly southern thing, but according to Wikipedia, it turns out they originated in China and are one of their most harvested crops. Because of the abundance of sweet potatoes, sweet potato soup is very popular in China.
What are the health benefits of sweet potatoes?
Sweet potatoes are not only delicious, but they are nutritious and classified as one of the world’s healthiest foods! According to LiveScience, sweet potatoes are “packed with vitamins and are high in vitamin A [in the form of beta-carotene], vitamins B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids!
Another big plus, because sweet potatoes are so high in fiber, they can help you feel full longer, which can help you in your weight loss journey.
If you are looking for other simple sweet potato recipes, check out these popular recipes on my blog: Twice Baked Sweet Potatoes, Roasted Sweet Potato Salad, Healthy Roasted Sweet Potato Stacks, Easy Southern Sweet Potato Pie, and Sweet Potato Biscuits with Cranberry Aioli!
How to make Easy Southern Creamy Sweet Potato Soup!
Melt the butter in a large Dutch oven over medium-high heat. Add the onion and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic and cook for 1 minute or until the garlic is fragrant.
Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
Add the chicken stock, bring to a simmer, and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
Remove the pan from the heat and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup.
Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn’t splatter; cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.
Sharon’s Expert Tips:
You can substitute vegetable stock for the chicken stock.
You can substitute canned coconut milk or half and half for the heavy whipping cream.
You can substitute 1/2 teaspoon of dried thyme for the sprig of fresh thyme.
If you don’t have an electric immersion blender, I highly recommend that you get one. They are relatively inexpensive, a quick look online shows prices anywhere from $17-$30, and they can make your life so much easier if you make a lot of soups.
If you don’t have molasses, you can substitute one tablespoon of packed brown sugar.
You can substitute roasted pecans for the candied pecans. Or, you can top the soup with crumbled bacon, pistachios, peanuts or croutons.
To freeze this soup, store in an airtight container in your freezer for up to 3 months. To serve, let it thaw overnight and heat up on the stove over medium heat.
**Shared this recipe with Meal Plan Monday!
If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.
To be the first to receive notifications of new recipes by email enter your email address here!
Thank you so much for visiting Grits and Pinecones!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings | 6 servings |
- 3 Tbsp unsalted butter
- 1 large sweet onion Vidalia if possible, chopped
- 4 carrots unpeeled and rough chopped
- 4 garlic cloves minced
- 2 large sweet potatoes peeled and chopped (about 2 pounds)
- 1 sprig fresh thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp cumin
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 1 Tbsp molasses
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup candied pecans chopped
Ingredients
|
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic, and cook for 1 minute or until the garlic is fragrant.
- Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
- Add the chicken stock, bring to a simmer and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
- Remove the pan from the heat, remove the sprig of thyme, and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup. Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn't splatter and cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
- Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.
You can substitute vegetable stock for the chicken stock.
You can substitute canned coconut milk or half and half for the heavy whipping cream.
If you don't have an electric immersion blender, I highly recommend that you get one. They are relatively inexpensive, a quick look online shows prices anywhere from $17-$30, and they can make your life so much easier if you make a lot of soups.
If you don't have molasses, you can substitute one tablespoon of packed brown sugar.
You can substitute 1/2 teaspoon of dried thyme for the sprig of fresh thyme.
You can substitute roasted pecans for the candied pecans. Or, you can top the soup with pistachios, peanuts or croutons.
To freeze this soup, store in an airtight container in your freezer for up to 3 months. To serve, let it thaw overnight and heat up on the stove over medium heat.
Just one word: FANTASTIC ! I’m super glad I found your blog, thank you for sharing this amazing recipe !
Thank you so much for your kind comment! I hope you enjoy the soup!
Sharon